C.H. Kuan

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Efficacy of household washing pre-treatments and cooking methods for reduction of Listeria monocytogenes in artificially contaminated chicken offal

Food Research (2019)

C.H. Kuan Son Radu Nor Ainy Mahyudin John Yew Huat Tang Siok Koon Yeo

Consumption of chicken offal is common and famous among Malaysians as it is often served as one of the side dishes with rice. Chicken offal can be a potential source of Listeria monocytogenes because slaughtered animals are recognized as a reservoir for foodborne pathogens. L. monocytogenes is a dangerous foodborne pathogen which can cause severe foodborne listeriosis with high fatality rate. This study aimed to determine the efficacy of different washing pre-treatment and cooking methods to reduce L. monocytogenes in artificially contaminated chicken offal. All the washing pre-treatments (dip treatment in different water sources and wash treatment with different water flow rates) showed significant reduction of the pathogen (p<0.05) when the inoculated samples were treated from 2 mins onwards. Washing the inoculated samples under the water flow rate of 2 L/min was the most effective way to reduce the number of L. monocytogenes (approximately 1.97 log reduction after washing for 10 mins). For heat treatment study, deep-frying was the most effective cooking method followed by boiling and pan-frying to reduce L. monocytogenes where all L. monocytogenes cells (7.91 log10 CFU/g) were killed within 45 s under deep-frying treatment. Overall, the study indicated that washing under running tap water (2 L/min) and deep-frying was effective in reducing and controlling the microbial populations during food preparation. The findings from this study can serve as a safe preparation step and cooking guideline. It is necessary to implement safe steps in food handling practices among food handlers to minimize the risk of foodborne infection.

Food preparation

Foodborne pathogen

Cooking methods

Tap water

10.26656/fr.2017.4(1).268

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Citations (1)

Prevalence and Antimicrobial Susceptibility of Vibrio parahaemolyticus Isolated from Short Mackerels (Rastrelliger brachysoma) in Malaysia

Frontiers in Microbiology (2017)

C.W. Tan Tan Turk Hsern Malcolm C.H. Kuan Tze Young Thung Wei San Chang

Numerous prevalence studies and outbreaks of Vibrio parahaemolyticus infection have been extensively reported in shellfish and crustaceans. Information on the quantitative detection of V. parahaemolyticus in finfish species is limited. In this study, short mackerels (Rastrelliger brachysoma) obtained from different retail marketplaces were monitored with the presence of total and pathogenic strains of V. parahaemolyticus. Antibiotic susceptibility profiles of V. parahaemolyticus strains isolated from short mackerels were determined as well through disc diffusion method. A total of 116 (89.2%) of 130 short mackerel samples were detected with the presence of total V. parahaemolyticus and microbial loads of total V. parahaemolyticus ranging from 105 MPN/g. Occurrence of total V. parahaemolyticus was found highest in wet markets (95.2%) followed by minimarkets (89.1%) and hypermarkets (83.3%). Pathogenic V. parahaemolyticus strains (tdh+ and/or trh+) were detected in 16.2% (21 of 130) of short mackerel samples. The density of tdh+ V. parahaemolyticus strains were examined ranging from 3.6 to >105 MPN/g. Microbial loads of V. parahaemolyticus strains positive for both tdh and trh were found ranging from 300 to 740 MPN/g. Assessment of antimicrobial susceptibility profile of V. parahaemolyticus revealed majority of the isolates from short mackerel samples were highly susceptible to ampicillin sulbactam, meropenem, ceftazidime, and imipenem, but resistant to penicillin G and ampicillin. Two isolates (2.99%) exhibited the highest multiple antibiotic resistance (MAR) index value of 0.41 which shown resistance to 7 antibiotics. Results of the present study demonstrated that the occurrence of pathogenic V. parahaemolyticus strains in short mackerels and multidrug resistance of V. parahaemolyticus isolates could be a potential public health concerns to the consumer. Furthermore, prevalence data attained from the current study can be further used to develop a microbial risk assessment model to estimate health risks associated with the consumption of short mackerels contaminated with pathogenic V. parahaemolyticus.

10.3389/fmicb.2017.01087

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Citations (77)

Quantitative Salmonella enterica serovar Enteritidis risk assessment from consumption of hard-boiled eggs, half-boiled eggs and raw eggs among Malaysians

Food Research (2021)

Jun Xian Wong C.H. Kuan Seow Hoon Saw Sook Ngoh Chen C.W. Tan

High occurrences of Salmonella enterica serovar Enteritidis outbreak from table eggs have been reported worldwide over the past two decades. Consumptions of hard-boiled and half-boiled eggs are popular among Malaysians. However, there is a lack of study in the risk assessment of salmonellosis associated with different egg consumption patterns. The purpose of this study was to determine the survival rate of S. enterica ser. Enteritidis in different methods for cooking eggs (hard-boiled, half-boiled and a minimally cooked egg with hot cocoa drink) using the simulation model of consumers eating habits and the risk associated with different egg consumptions patterns. In this study, S. enterica ser. Enteritidis was not detected in the hard-boiled egg samples. However, the survival rate of S. enterica ser. Enteritidis in both the half-boiled and the raw egg samples were 3.15 log CFU/mL and 7.01 log CFU/mL, respectively. The Monte Carlo Simulation applying quantitative microbial risk assessments (QMRA) was carried out using 10,000 iterations to access the risk of acquiring salmonellosis by consuming eggs cooked under different heat treatments. The total dosage of S. enterica ser. Enteritidis ingested per serving meal in the hard-boiled, half-boiled and minimally cooked eggs were 0.00 CFU/g, 7.526×104 CFU/ mL and 5.433×108 CFU/mL, respectively. The consumptions of half-boiled and minimally cooked eggs were above infectious dosage level (102 to 104 CFU/mL). The annual risk for the three feature of methods were 0.00, 1.00 and 1.00, respectively. In this study, it was indicated that there was a high probability of acquiring salmonellosis through the consumption of half-boiled and minimally cooked eggs. Thus, the fully cooked eggs should be taken instead of the undercooked eggs to avoid consuming S. enterica ser. Enteritidis.

Salmonella enterica

Salmonella enteritidis

10.26656/fr.2017.5(3).709

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Citations (3)

Development of indigenous Streptococcus salivarius TUCC 1253-fermented soy oral strip using Box-Behnken design for oral health

Food Research (2020)

Yu Hsuan How Joo‐Ann Ewe Keang Peng Song Chee Sian Kuan C.H. Kuan

The study was to develop Streptococcus salivarius TUCC 1253-fermented soy oral strip that exhibits antimicrobial activity against oral pathogens. Indigenous S. salivarius TUCC 1253 isolated from healthy human saliva grew well in soy protein isolate after 24 hrs fermentation. Oral strip was developed using hydroxypropyl methylcellulose polymer, propylene glycol plasticizer, S. salivarius TUCC 1253-fermented soy, peppermint flavouring and distilled water. The formulation was successfully optimized which gives characteristics such as low moisture uptake, high percent elongation and high tensile strength. The formulation was successfully optimized with a percentage error of not greater than 4.22%. The optimized S. salivarius TUCC 1253-fermented soy oral strip (20% v/v inoculum) contains more than 108 CFU/g of live cells. The optimized S. salivarius TUCC 1253-fermented soy oral strip was able to inhibit all studied oral pathogens (Enterococcus faecalis, Streptococcus pyogenes and Staphylococcus aureus) in both aerobic and anaerobic conditions. Up to our knowledge, this is the first available oral strips containing indigenous oral probiotic-fermented soy which serve as a new alternative for oral health.

Enterococcus faecalis

Streptococcus salivarius

Lactobacillus salivarius

10.26656/fr.2017.4(4).015

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Citations (1)

Fatty acid profile, minor bioactive constituents and physicochemical properties of insect-based oils: A comprehensive review

Critical Reviews in Food Science and Nutrition (2021)

Jeremy Wee-Lek Yap Yee‐Ying Lee Teck‐Kim Tang Li-Choo Chong C.H. Kuan

Insect-based food or ingredients have received tremendous attention worldwide because of their potential to ensure food and nutrition security, mitigating the reliance on land-dependent agricultural products. Indeed, insect-farming has low environmental impacts with reduced land, water and energy input. More importantly, insects are rich in high quality proteins and fats. They are also excellent sources of minerals, vitamins and bioactive compounds. Insect-based lipids are intriguing because they may contain high levels of unsaturated fatty acids particularly linoleic and α-linolenic acids. Besides, the insect-based lipids also show a considerable amount of bioactive components such as tocols, sterols and carotenoids. However, their fatty acid compositions and the nutritional values may vary depending on species, feed composition, developmental stage, geographical locations, and extraction techniques. Therefore, the present article aims to provide a comprehensive review on the fatty acid composition, the minor bioactive constituents and the physicochemical properties of fats and oils derived from insects of different orders (Coleoptera, Lepidoptera, Hymenoptera, Orthoptera, Hemiptera and Diptera). The various parameters affecting the nutritional compositions of the insect-based lipids will also be highlighted. These information will definitely provide a detailed insight on the potential applications of these fats in various food systems based on their unique properties.

Linolenic acid

10.1080/10408398.2021.2015681

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Citations (29)

Could food or food contact surfaces be the favourable hideouts for Listeria monocytogenes in Perak, Malaysia?

Food Research (2021)

Sook Ngoh Chen Mabel Yap C.H. Kuan Son Radu Seow Hoon Saw

Listeria monocytogenes is a causative agent of foodborne listeriosis which causes a high rate of hospitalisation (>90%) and death (20-30%) worldwide. Due to its ubiquitous nature and high resistance to a stressful environment, L. monocytogenes is able to multiply to a threatening level during food processing, distribution and storage, which then causes an immense case of foodborne disease outbreak. Hence, the control of L. monocytogenes is required at all stages in the food chain to prevent its occurrence in the final product. The present study aimed to determine the prevalence of L. monocytogenes in food as well as food contact surfaces from food processing plants and food service premises located in Perak, Malaysia. A total number of 170 food samples, including raw, minimally processed, processed and ready-to-eat food, as well as 152 samples from surfaces, including food-contact and non-food-contact, were collected and isolated on culture, and confirmation was done using polymerase chain reaction (PCR). A total of 26 food samples (15.29%) were positive for L. monocytogenes, with the highest prevalence found in processed and minimally processed food at 33.33% and 31.25%, respectively; following by raw and ready-to-eat food at 26.32% and 4.26% respectively. On the other hand, a higher prevalence of L. monocytogenes was detected from food-contact surfaces at 11.83% compared to non-food contact surfaces at 6.78%. These findings demonstrated the potential risk of contamination by L. monocytogenes in food and it might be due to the exposure of the bacteria on food processing surfaces. Thus, regular surveillance and strict assessment should be conducted by the local authorities to ensure the safety of the food consumption for residents in Perak.

Food contaminant

10.26656/fr.2017.5(3).596

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Citations (3)

Risk of acquiring listeriosis from consumption of chicken offal among high risk group

Malaysian Journal of Fundamental and Applied Sciences (2020)

Ga Yarn Wai John Yew Huat Tang Nadiawati Alias C.H. Kuan Sur Guat Goh

Listeria monocytogenes causes mild foodborne infection in healthy adults but serious complication in high risk group such as infant, pregnant women, immunocompromised and elderly. This study aims to estimate the probability of infection based on the survivability of L. monocytogenes in chicken offal, particularly chicken liver, gizzard and heart. A total of 20 µl of L. monocytogenes with inoculum size of 9.02 log CFU/ml was spiked on the chicken offal and stored at room temperature (28oC) for 0, 1, 3, and 6 h. This experimental design was aimed to simulate the contaminated chicken offal stored at temperature danger zone. It was found that chicken offal supported the growth of L. monocytogenes that it significantly grows at 3 and 6 h incubation. Risk assessment was performed by combining this result with the data from our previous studies as well as data from government agencies and other studies. Dose-response model was used to estimate the probability of listeria infection per year. Immunocompromised was the highest risk group, followed by pregnant women, elderly and general population with probability of infection per year estimated at 3.78 x 10-3, 1.76 x 10-4, 5.68 x 10-8 and 5.75 x 10-9, respectively. It can be concluded that high risk group requires extra caution in their food consumption in order to prevent listeriosis which can result in serious complication and death.

Gizzard

Risk of infection

10.11113/mjfas.v16n1.1477

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Citations (2)

Soy fermentation by indigenous oral probiotic Streptococcus spp. and its antimicrobial activity against oral pathogens

International Food Research Journal (2020)

Yu Hsuan How Joo‐Ann Ewe Keang Peng Song C.H. Kuan Chee Sian Kuan

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Evaluation of bacteriological quality of locally produced raw and pasteurised milk in Selangor, Malaysia

Food Research (2018)

Y. Nordin Seong Kwan Wei San Chang Yuet Ying Loo C.W. Tan

High demand for milk has been observed amongst the Malaysian public.Hence, research in milk is essential to assure food safety in milk consumption.This study evaluated the quality of locally-produced milk and present of bacterial hazards in cow and goat milk.A total of 120 milk samples including thirty raw cow milk, thirty pasteurized cow milk, thirty raw goat milk and thirty pasteurised goat milk were collected from dairy farms, delivery milkman, marts and markets in Selangor, Malaysia.The bacteriological quality of milk was evaluated for the presence of Escherichia coli, mesophilic, and coliform bacteria.An acceptable standard limit of < 1 x 10 5 CFU/mL for the total bacterial count was used to indicate good quality of milk.Overall, all type of milk exceeded 100,000 CFU/mL.The pasteurized raw goat milk showed the highest (7.16 log 10 CFU/mL) in total plate count while the pasteurized cow milk recorded as the lowest (5.38 log 10 CFU/mL) in total plate count.Approximately half of the milk samples were contaminated with coliform bacteria and a proportion has exceeded the acceptable limit of 50 CFU/mL.The presence of E. coli was detected in over 44% of the samples.Milk contaminated with the pathogenic E. coli can cause self-limited, watery to bloody diarrhea including severe diseases like haemolytic uremic syndrome (HUS).Hence, it is important to ensure the quality of milk for public health safety.

Pasteurization

Cow milk

10.26656/fr.2017.3(3).235

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Citations (7)

Detection of Klebsiella pneumoniae in raw vegetables using Most Probable Number-Polymerase Chain Reaction (MPN-PCR).

International Food Research Journal (2012)

S. Puspanadan L. Afsah-Hejri Yuet Ying Loo E. Nillian C.H. Kuan

Klebsiella pneumoniae (K. pneumoniae) is one of the most important members of Klebsiella genus in Enterobacteriacae family, which is responsible for pneumonia (the destructive lung inflammation disease). Vegetables are known as source of contamination with K. pneumonia. Raw vegetables are usually consumed in salads and other dishes. The aim of this study was to investigate the occurrence of K. pneumoniae in raw vegetables marketed in Malaysia. Two hundred commonly used salad vegetables (lettuces, parsley, cucumber, tomato and carrot) from hypermarkets and wet markets were investigated for presence of K. pneumoniae using Most Probable Number-Polymerase Chain Reaction (MPN-PCR). K. pneumoniae was found to be significantly more frequent (100%) and (82.5%) in lettuce and cucumbers, respectively. K. pneumoniae contamination was lowest in carrot samples (30%). All samples were contaminated with K. pneumoniae ranging from <3 to 1100 MPN/g. Results showed the high health risk associated with consumption of raw vegetables.

Klebsiella pneumonia

Most probable number

Source

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Citations (34)